Patatas bravas
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Spanish
- Course
- Main
- Ready in
- 65 min
- Effort
- Some steps
Ingredients
×1
- 3 tablespoons Olive Oil
- 1 small finely diced Onion
- 2 cloves chopped Garlic
- 225g Tinned Tomatos
- 1 tablespoon Tomato Puree
- 2 teaspoon Paprika
- Pinch Chilli Powder
- Pinch Sugar
- Chopped Parsley
- 900g Potatoes
- 2 tbsp Olive Oil
Method
- Heat the oil in a pan and fry the onion for about 5 mins until softened.
- Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally.
- Lower to a simmer and cook for 10 mins until pulpy.
- Can be kept chilled for up to 24 hrs. step 2 Heat oven to 200C/180C fan/gas 6.
- Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning.
- Roast for 40-50 mins until crisp and golden.
- Tip the potatoes into serving dishes and spoon over the tomato sauce.
- Sprinkle with some fresh parsley to serve.
Tags
- vegetarian
- spicy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.